why make this recipe
White Chocolate Mousse Tart is an elegant dessert that brings a touch of luxury to any occasion. With its creamy, rich filling and a sweet, buttery crust, it’s perfect for birthdays, celebrations, or simply enjoying after dinner. The combination of white chocolate and light mousse gives this tart a delightful texture and flavor that is sure to impress your family and friends. Plus, it’s relatively simple to make, making it accessible even for beginner bakers!
how to make White Chocolate Mousse Tart
Ingredients :
Crust Ingredients:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
Mousse Filling:
- 8 ounces (225g) high-quality white chocolate, chopped
- 1 cup (240ml) heavy cream, chilled
- 1/4 cup (60ml) milk (whole or 2%)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon unflavored gelatin (optional, for extra stability)
Toppings (Optional but Recommended):
- Fresh raspberries, strawberries, or blueberries
- White chocolate curls or shavings
- Mint leaves for garnish
- Light dusting of powdered sugar
Directions :
-
Prepare the crust:
In a large mixing bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Whisk to blend. Add cold butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water. Mix gently with a fork. Add more water only if needed for the dough to hold together when pinched. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. -
Blind bake the tart shell:
Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough gently into the tart pan. Trim excess dough from the edges. Prick the base with a fork and line it with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, and bake for an additional 10 minutes until golden brown. Let the crust cool completely on a wire rack. -
Make the white chocolate mousse:
If using gelatin, sprinkle it over 1 tablespoon of cold water in a small bowl. Let it bloom for 5 minutes. In a small saucepan, heat the milk until just simmering (do not boil). Remove from heat and stir in the bloomed gelatin until dissolved. Add chopped white chocolate to the warm milk. Let sit for a minute, then stir until smooth and melted. Stir in vanilla extract and allow to cool to room temperature. In a large bowl, beat chilled heavy cream to soft peaks using a hand mixer. Gently fold the whipped cream into the cooled white chocolate mixture in batches, being careful not to deflate the mousse. -
Assemble and chill the tart:
Spoon or pour the mousse into the cooled tart shell. Smooth the top with an offset spatula or back of a spoon. Refrigerate the tart for at least 4 hours, or until the mousse is fully set and firm to the touch. -
Garnish and serve:
Before serving, decorate the tart with fresh berries, chocolate curls, and mint leaves if desired. Slice with a warm knife for clean cuts. Serve chilled.
how to serve White Chocolate Mousse Tart
Serve the tart chilled, preferably after it has set in the refrigerator for several hours. You can slice it into wedges and top each piece with additional fresh berries or a light dusting of powdered sugar for added visual appeal. Each slice can also be garnished with chocolate curls or mint leaves for extra flavor and decoration.
how to store White Chocolate Mousse Tart
To store the tart, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It is best enjoyed within 3-4 days for optimal freshness and taste. If you need to store it longer, consider freezing the tart before adding toppings.
tips to make White Chocolate Mousse Tart
- Use high-quality white chocolate for the best flavor and smoothness in the mousse.
- Make sure the heavy cream is chilled before whipping, as this helps achieve good volume and texture.
- Be gentle when folding the whipped cream into the chocolate mixture to preserve the airy texture of the mousse.
- For a richer flavor, you can add a pinch of sea salt to the mousse filling.
variation (if any)
You can customize the tart by using different types of chocolate. For example, you can replace white chocolate with milk or dark chocolate for a different flavor profile. Additionally, adding a layer of fruit compote or jam beneath the mousse can add a nice flavor contrast.
FAQs
-
Can I make the tart crust in advance?
Yes, you can prepare the crust a day or two ahead of time. Just store it covered in the refrigerator until you’re ready to fill it with the mousse. -
Is it necessary to use gelatin in the mousse?
No, gelatin is optional. It helps stabilize the mousse and keep it firm for longer, but if you prefer a softer texture, you can leave it out. -
Can I freeze the White Chocolate Mousse Tart?
Yes, you can freeze the tart before adding toppings. Just make sure to wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before serving.
White Chocolate Mousse Tart
Ingredients
Crust Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1-2 tablespoons cold water Add as needed for dough consistency.
Mousse Filling
- 8 ounces high-quality white chocolate, chopped
- 1 cup heavy cream, chilled
- 1/4 cup milk (whole or 2%)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon unflavored gelatin (optional) For extra stability.
Toppings (Optional)
- Fresh raspberries, strawberries, or blueberries For garnish.
- White chocolate curls or shavings For garnish.
- Mint leaves for garnish
- Light dusting of powdered sugar For visual appeal.
Instructions
Prepare the crust
- In a large mixing bowl, combine flour, powdered sugar, cinnamon, nutmeg, and salt. Whisk to blend.
- Add cold butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon cold water. Mix gently with a fork.
- Add more water only if needed for the dough to hold together when pinched.
- Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Blind bake the tart shell
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
- Press the dough gently into the tart pan. Trim excess dough from the edges. Prick the base with a fork and line it with parchment paper.
- Fill with pie weights or dried beans. Bake for 15 minutes.
- Remove parchment and weights, and bake for an additional 10 minutes until golden brown.
- Let the crust cool completely on a wire rack.
Make the white chocolate mousse
- If using gelatin, sprinkle it over 1 tablespoon of cold water in a small bowl. Let it bloom for 5 minutes.
- In a small saucepan, heat the milk until just simmering (do not boil).
- Remove from heat and stir in the bloomed gelatin until dissolved.
- Add chopped white chocolate to the warm milk. Let sit for a minute, then stir until smooth and melted.
- Stir in vanilla extract and allow to cool to room temperature.
- In a large bowl, beat chilled heavy cream to soft peaks using a hand mixer.
- Gently fold the whipped cream into the cooled white chocolate mixture in batches, being careful not to deflate the mousse.
Assemble and chill the tart
- Spoon or pour the mousse into the cooled tart shell.
- Smooth the top with an offset spatula or back of a spoon.
- Refrigerate the tart for at least 4 hours, or until the mousse is fully set and firm to the touch.
Garnish and serve
- Before serving, decorate the tart with fresh berries, chocolate curls, and mint leaves if desired.
- Slice with a warm knife for clean cuts. Serve chilled.
